I tried, and I tried, and I tried. Normal people would have given up by now, but not me. I said "no." I said, "'We will not go quietly into the night! We will not vanish without a fight! We're going to live on! We're going to survive!' We're going to HAVE A DELICIOUS MUG CAKE!!!"

Add all ingredients to a mug and whisk together until smooth and completely incorporated.

Microwave for about 1 minute. Let cake cool a few minutes before eating.

Going....

Gone.

RP Servings: 1Stars: FOUR STAAAARS!!!! FOUR! FOUR OF THEM!!! I ate it ALL! Because it was GOOD! People.... I thought that beating the formerly-evil cornstarch would be a moment impossible to beat. But it turns out, I was wrong. This... this is the moment we've been collectively holding our breath for. The whole blog has been worth it for this moment, right here. Thank you everybody... and goodnight.

Did you know that ice cream sells better in the winter? Yeah, weird, huh? I love it pretty much any time, and vanilla is our go-to. We used to make ice cream sandwiches with Pepperidge Farm big (giant) cookies, which were delicious, especially with Java Chip ice cream.... But I digress. Now that I can't have gluten, I don't think I've had an ice cream sandwich in over 2 years. I think it's time to remedy that (the easy way - it's the holidays after all!), and this "recipe" (really a method) is just the thing.

If you're using cookie dough, bake your cookies to package directions. If you want a "cookie dough" thing going on with your sandwiches, slightly undercook them. I think freezing the cookies helps make the sandwiches - this way they're less likely to break, especially if they're semi-fragile gluten free ones.

Soften the ice cream until you can spread it. Put the desired amount between the cookies and make a sandwich. If you want something on the edges, press or roll that into the softened ice cream. Freeze - you can wrap them in plastic wrap if you aren't going to eat them all at once. (hahaha, right?!)

RP Servings: 1 sandwich per person

RATING: 4 starsThis is as good as your ingredients! Good cookies and ice cream will make a killer sandwich. These gluten free cookies aren't as good as the ones I usually get (these are also dairy free, and the ones I usually get aren't, but that's all they had), but they still made a great cookie/cookie dough vanilla ice cream sandwich.

These no-bake Chocolate Dipped Oreos (number 3 on their list) are a fun treat to make if you have kids that want to cook with you. It's also fun if you don't have kids that want to cook with you. It's only 2 ingredients (plus sprinkles and chocolate varieties), and you don't have to deal with the oven or stove. I'd recommend the sprinkles, because... sprinkles.

Put chocolate in a microwave-safe bowl, and melt chocolate in microwave, stirring every 20 seconds.

When melted, dip Oreos halfway or completely into chocolate and lay on waxed paper to harden. Add sprinkles if desired.

If you want, you can put them in the freezer for a few minutes to speed up the hardening process.

RP Servings: Completely up to you and how much you make. I just melted the rough amount of chocolate that I wanted, and dipped Oreos until I ran out of chocolate.Stars: Both the white and the milk chocolate get 4 stars! You couldn't taste any difference between the ones with these particular sprinkles and the ones without, but it was fun to have them on there. They were really, REALLY easy, and are one of those things that definitely seem more impressive than they are.

Yes, these Snickers Snickerdoodles are are our third dessert recipe in a row. It's December! Everyone wants more desserts in December! We're just catering to what you really wanted, deep down in your heart.

Ingredients:SnickersSnickerdoodle dough

They make their dough to package directions, but as mine was already complete, I just... let it be. Then chop up your Snickers.

Bake 8-10 minutes or until cookies are just set. Cool a minute or two on the baking sheet and then move to a cooling rack to cool completely.

Stars: 3. They were... ok. Average. I made some of the snickerdoodles without the Snickers in it, and I actually liked the cookies without the Snickers more. With the Snickers they were slightly sweeter, but the occasional pieces of peanuts were odd.

'Tis the season, which can only mean one thing- office treats. I'm not sure what happens, but the typical "no, I probably shouldn't eat that," turns into "BRING MORE PASTRIES INTO THIS OFFICE AT ALL COSTS." To help pacify the masses, I decided to try out some Chewy Cookies and Cream Bars.

Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.

Working very quickly, pour in ground Oreos. Stir to combine then transfer to a foil lined 8×8 inch baking pan.

Let set up for 10 minutes, and cut into bars.

RP Servings: 16 or so.Stars: 1. It was actually inedible. It was hard as a rock, and when I was finally able to break apart a tiny smidgen to try it (the things I do for you people), it got stuck in my teeth the entire rest of the night until I vigorously brushed and flossed. (Yes, I also flossed because of you. FLOSSED.)I can tell you the exact step where it went wrong- it was in the microwave. The original blog stated 1.5-2 minutes in the microwave. My microwave has way less wattage than most microwaves, so I did 2 minutes, which would be a bit less than 1.5 minutes in regular microwaves. You can see it slightly, but basically where the butter touched the bottoms of the marshmallows, it got burned. Which then threw the whole consistency off. I couldn't even stir all the cookies into the marshmallow, and I knew instantly it went wrong. With great hesitancy I would try it again, probably only microwaving 30 seconds at a time.

Author

Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?